Spicy Caramel Popcorn Recipe (2024)

The baking soda neutralizes some of the acid formed in the caramelization process. The acids react with the baking soda releasing CO2, making the mixture lighter (think making peanut brittle) by the CO2 bubbles being trapped in the caramel matrix.

I use a large and high quality splatter guard instead of a lid to pop corn and it works great, lets out the steam. Plus it's fun to be able to see the corn pop.

One of my favorite recipes! I've been making this for years. I found the 3/4 teaspoon cayenne a little too spicy, and I like spicy, but 1/2 is enough. Make sure all the kernels of popcorn are popped, or you will break your teeth! this keeps really well for a few days in a plastic container.

Quick tip for those not used to cooking stovetop popcorn:Put the oil in a cool pot and add 6 or so kernels of popping corn. Put the lid on the pot, put the pot on the stove, turn the stove to Med/High.When all six kernels pop, the oil is an appropriate temperature. Add the rest of your unpopped corn to the pot. They will pop in just a couple of minutes without leaving too many unpopped kernels or burning the popped corn.

For those wondering what exactly golden brown is, I used a thermometer. I take it off the heat when it gets to 300-310 degrees F. It turned out perfect.

Cleaning the caramel in the pot is easy - it's really just sugar, which dissolves in water. So just soak for a bit, and it should come right off!

Did you know you can make air popped popcorn in the microwave by using a brown paper bag and rolling the top a couple times? No salt or oil needed and works every time.

Wow, this is good, and remarkably easy to make. Wow. Just wow. I bought fresh cayenne for the effort, and...wow. And for those who may not be used to popping corn in a pan, deal with it! This is so easy!!

This recipe is great; it’s relatively easy and delicious. Next time, I would halve the recipe for the caramel, as I had a ton left over. Now for the hard part......cleaning the remains of the hardened caramel out of the pot!

I haven't tried this recipe yet, but I've tried others, and I end up with the same result: deflated bit of popcorn. Anyone know what causes that and how to avoid it?

I have made this several times, it’s fun and dramatic. Have everything ready to go, exactly like the directions say. Once that baking soda hits the hot syrup, it’s “GO” time. I add mixed nuts to the popped popcorn before pouring the syrup over it. Mixed nuts in caramel corn, extra good.

I cooked my caramel to 300, as one commenter recommended, but it tasted burnt. I made another batch cooked to about 280. Much better. I made 1/3 cup popcorn with half the caramel. Was perfect ratio of caramel to popcorn.

To the person asking about air popper popcorn -- works great! I use this recipe all the time and people.find it addicting. I usually double the popcorn or half the caramel though. It's a LOT of caramel.

Does it lose something if I pop the popcorn in my air popper instead?

I added a couple handfuls of pecan pieces sautéed in butter!!

Don't be afraid...Double the amount of popcorn and reduce the amount of caramel otherwise you will have too much caramel and the popcorn will drown. Don't accidentally burn yourself or drop some on your shoes. This has been a painful but worthwhile experience. also don't put too much cayenne.

I have made this several times, it’s fun and dramatic. Have everything ready to go, exactly like the directions say. Once that baking soda hits the hot syrup, it’s “GO” time. I add mixed nuts to the popped popcorn before pouring the syrup over it. Mixed nuts in caramel corn, extra good.

The recipe seemed to yield much more caramel than necessary. It was extremely sweet. I would consider either doubling the popcorn or halving the caramel. Also, the caramel can brown extremely fast, so make sure you don't take your eyes off it.

There’s enough caramel for at least 2 cups of unpopped kernels, maybe 3 or 4.

I added a couple tablespoons worth of a mix of ground cinnamon, ginger, nutmeg, clove, and allspice along with the vanilla, salt and baking soda to make a pumpkin spice caramel corn. Highly recommend!

I popped the popcorn in a steamer with the insert taken out. I could watch the popcorn pop through the lid and therefore knew exactly when it was done. Less than a handful of unpopped kernels! Also, such a cool trick with the baking soda!

I’ve wanted to make this recipe for a long time and just got around to it. It makes a fantastic fancyish late night snack. I made 1/3 batch and used a heaping 1/4 tsp cayenne. Probably a little too much caramel for me, so next time I just won’t pour it all in.

I tried my best to make a small batch with each ingredient halved. It turned out salty and unapetizing. I guess I need a more idiot-proof recipe. Maybe the NYT could make such a category: “Idiot proof?”

Made this for Valentine's treat bags this year. Reduced cayenne to 1/2 tsp based on recommendations. Still enough heat which kicks-in later on the palate and was a surprise to everyone who tried (and loved) it. Next time, I'll add peanuts for an elevated twist on cracker jacks.

Really good but very decadent - I made the caramel popcorn without cayenne (for family who don’t like spice), and there is a LOT of caramel. Based on other reviews, the second time I made it I included cayenne (for myself) but halved the caramel portion and I think that batch is better balanced and makes a better day to day treat. For a real holiday decadence and fully coated popcorn then go full caramel recipe.

I cooked my caramel to 300, as one commenter recommended, but it tasted burnt. I made another batch cooked to about 280. Much better. I made 1/3 cup popcorn with half the caramel. Was perfect ratio of caramel to popcorn.

Never made caramel popcorn before and this was perhaps the easiest thing everMy son tried to make icing for sugar cookies but he measured granulated sugar instead of confectioner’s. His mistake was my gain. Turned that gloopy mess into the best caramel corn I’ve ever had and it took no time at all. The sugar ended up getting to 324 but it wasn’t a problem. I personally wasn’t in the mood for spicy so I used less pepper. Who knew something special like this was so easy to make at home!?